Recipe: More recipes using pie filling (other than in pies) (6)

Hot 'n Spicy Chicken

2 whole chicken breasts, boned and skinned
1 can (21 oz.) Cherry Pie Filling
2 whole, pickled banana peppers (large, hot yellow peppers), seeded and finely chopped
1/2 c. chopped onion
1 tsp. dry mustard

Cut chicken into bite-size (1/2 inch) pieces. Place chicken in a single layer in an ungreased 9-inch round microwave-safe dish. In a small bowl, combine cherry pie filling, peppers, onion and mustard; mix well. Pour cherry sauce over chicken. Microwave, uncovered, on high (100% power) five minutes. Stir mixture to break up pieces of chicken that have cooked together. Microwave on high five more minutes; stir again. Microwave on high two to three minutes or until sauce is hot and bubbly and chicken is cooked. Serve as a main course with rice or as part of an appetizer buffet.
Servings: 4

Turkey with Cherry Barbecue Sauce

5 lbs. bone-in turkey breast
1 can (21 oz.) Cherry Pie Filling
2 Tbsp. soy sauce
2 Tbsp. cooking sherry
1/2 tsp. ground ginger
1/2 tsp. ground allspice


Prepare grill for cooking using indirect heat method with drip pan in the center of coals. Place turkey breast, breast side down, in a large microwave-safe dish. Cover with plastic wrap, venting one edge. Microwave on high (100% power) 20 minutes, turning dish halfway through cooking time. Remove and place breast, breast side up, on grill over drip pan. Cover grill and cook 35 to 45 minutes. Meanwhile, in a medium microwave-safe bowl, combine cherry pie filling, soy sauce, sherry, ginger and allspice; mix well. Microwave on high two to three minutes, stirring sauce and turning dish halfway through cooking time. Puree 1/2 cup cherry sauce in an electric blender. Brush pureed mixture over turkey during the last 10 minutes of grilling. Keep remaining whole cherry sauce warm. Allow turkey breast to stand 15 minutes before carving. Arrange slices on serving platter and top with remaining warm cherry sauce. Servings: 6-8



Peach Coffee Cake

2-1/2 c. sifted flour
1 c. brown sugar
3/4 c. butter or margarine
2 eggs, separated
1 c. milk
1/2 tsp. salt
1/2 tsp. cinnamon
2-1/4 tsp. baking powder
1 can (21 oz.) Peach Pie Filling

Mix flour, sugar and butter. Take out one cup of this and save for topping. Mix egg yolks with milk and add to remainder of flour mixture. Add salt, cinnamon and baking powder and mix until very smooth. Gently fold in stiffly beaten egg whites. Pour into greased 13" x 9" x 2" glass baking dish. Put pie filling evenly over top. Sprinkle with crumb mixture. Bake at 375 degrees for 45 minutes. Servings: 12


Apricot Shortbread

1-1/3 c. sugar
3/4 c. butter or margarine
2 eggs
2 c. sifted flour
1/2 tsp. lemon rind
1 can (21 oz.)
Apricot Pie Filling

Cream butter and sugar. Add eggs singly and beat until light and fluffy. Add flour and lemon rind. Put 1/2 dough in well-greased 8" x 12" pan and cover with pie filling. Drop remaining dough over top. Bake at 325 degrees for 45 minutes. Serve with light cream or milk. Servings: 12



Cherry Meringue Pudding

1 qt. or approximately 7 cubed slices dry bread
2 Tbsp. butter
4 egg whites
1 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract
1 can (21 oz.) Cherry Pie Filling

Toast bread cubes with butter in 350 degree oven until browned, stirring occasionally. Beat egg whites until foamy. Add sugar gradually, beating after each addition. Beat until stiff peaks form. Fold in vanilla, almond extract and bread cubes. Reserve 1-1/2 cups meringue. Fold remaining meringue into cherry pie filling. Pour into 8-inch square baking pan. Drop nine mounds of reserved meringue mixture on top of pudding. Bake at 350 degrees for 25 minutes. Servings: 9



Elegant Lemon Tarts

1 can (22 oz.) Lemon Pie Filling
1 c. dairy sour cream
6 baked individual tart shells

Stir together pie filling and sour cream until smooth. Spoon into tart shells. Chill. Before serving, top with whipped cream. Servings: 6